Side Essentials: Sautéed Summer Squash

Andy Anderson !


This is an easy/peasy recipe for some yummy Summer squash. The biggest problem is cooking it to the point where the squash is tender but not mushy. This method almost guarantees perfect results every time.

So, you ready… Let’s get into the kitchen.


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5 Min
10 Min
Stove Top



  • 3 Tbsp
    sweet butter, unsalted
  • 2 lb
    summer squash, 1/4-inch (0.6cm) thick
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 2 Tbsp
    dry white wine, like chardonnay

  • 1/2 medium
    yellow onion, thinly sliced
  • ·
    ground cumin, to taste
  • ·
    cayenne pepper, to taste
  • ·
    parmesan cheese, freshly grated

How to Make Side Essentials: Sautéed Summer Squash


  2. One of the secrets to getting the squash to the perfect degree of tenderness is cutting them to the same size.
  3. If you are going to add the optional onions, cook them in the butter until they soften (6 – 7 minutes), and then add the squash.
  4. Freshly grated parmesan cheese is the perfect topping for these yummy Summer squash.
  5. Gather your Ingredients.
  6. Add the butter to a large skillet over medium heat.
  7. Add the sliced squash to the pan.
  8. Dust with some salt and pepper, (I like to use a lot; especially pepper).
  9. Chef’s Note: You can add other spices (cumin, cayenne, etc.).
  10. Stir until the squash begins to become tender, about 2 – 3 minutes.
  11. Add the wine, cover, and reduce the heat to low until tender, about 9 – 10 minutes.
  12. Chef’s Note: Different squash cook faster, or slower. So, keep an eye on the pan.
  14. Dust with some freshly-grated parmesan (if using), and serve as a side with your favorite foods.
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Side Essentials: Sautéed Summer Squash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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